Try making soft steamed ox tail that melts in your mouth.
It's steamed beef tail that you can eat softly.
3 serving
Within 999 minutes
요알남Mingstar
Ingredients
  • the tail of a cow
    1.8kg
  • bay leaf
    3piece
  • Salt
    1spoon
  • onion
    1ea
  • leek
    1ea
  • Carrot
    100g
  • Cheongyang red pepper
    1ea
  • thick soy sauce
    170ml
  • Sugar
    3spoon
  • Oligosaccharide
    1spoon
  • crushed garlic
    3spoon
  • cooking wine
    3spoon
  • Water
    300ml
Video
Cooking Steps
STEP 1/13
Soak the tail in cold water for about 3 hours to remove the blood.
STEP 2/13
Replace the water once or twice in the middle.
STEP 3/13
Put the blood-red cow tail, water enough to submerge the cow tail, bay leaves, and salt in a pot and boil over high heat for 10 minutes.
STEP 4/13
Rinse the boiled ox tail in cold water to remove impurities.
STEP 5/13
Remove the water from the tail of a cow after removing impurities.
STEP 6/13
Cut the onion into squares.
STEP 7/13
Slice the spring onions at an angle.
STEP 8/13
Cut carrots into fan shapes.
STEP 9/13
Slice the cheongyang peppers diagonally.
STEP 10/13
Add soy sauce, sugar, oligosaccharide, minced garlic, cooking wine, and water to make seasoning.
STEP 11/13
Mix beef tail, seasoning, and vegetables in a pressure cooker.
STEP 12/13
Cover the pressure cooker and cook over high heat.
STEP 13/13
If it shakes more over high heat, lower it to low heat and cook for 30 minutes
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